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Mexican Gazpacho

Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 1/4 cups chopped peeled cucumber, divided
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon hot sauce
  • 1 garlic clove, halved
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained
  • 3/4 cup water

Nutrition Information

  • calories 37
  • caloriesfromfat 5 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.4 g
  • carbohydrate 8.7 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 165 mg
  • calcium 48 mg

How to Make It

  1. Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is puréed. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.